7 recipes best enjoyed at room temperature for low-stress, no-rush meals - The Washington Post |
- 7 recipes best enjoyed at room temperature for low-stress, no-rush meals - The Washington Post
- 5 taco recipes to make this week | Food and Cooking | siouxcityjournal.com - Sioux City Journal
- More easy, fast, delicious recipes for your next week of meals - Los Angeles Times
- These High-Fiber One-Pot Pasta Recipes Are Gut-Healthy Dinner Winners - Well+Good
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7 recipes best enjoyed at room temperature for low-stress, no-rush meals - The Washington Post Posted: 01 May 2021 07:00 AM PDT  They're definitely handy when you're wrangling your family to finally sit down to eat, but room-temperature recipes are also ideal for picnics or patio meals, or just the style of graze-as-you-go, small-scale entertaining we may be having with our vaccinated loved ones now. (As a reminder, to prevent bacterial illness, the government recommends not leaving food out for more than 2 hours, or 1 hour if temperatures are above 90 degrees.)  |
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5 taco recipes to make this week | Food and Cooking | siouxcityjournal.com - Sioux City Journal Posted: 02 May 2021 02:45 PM PDT  Fried fish tacos are a favorite seafood dish in our house, especially when cod is on sale at my local grocery. Every once in a while, though, I load my flour or corn tortillas with fried shrimp instead. It's just as flavorful as fish, but somehow feels more festive. It's easy to prepare and cooks up even faster than fish. Sometimes I simply toss the shrimp in a little flour to make it crunchy, ...  |
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More easy, fast, delicious recipes for your next week of meals - Los Angeles Times Posted: 02 May 2021 08:00 AM PDT After publishing our initial "Week of Meals" series back in March, we wanted to hear from you, our readers, before moving forward with it to see if this was something you wanted on a regular basis. Suffice it to say, the feedback we got was a resounding "MORE, PLEASE!" So, we're here to deliver. While one day we may have the ability to do this series more often, for now, we're going to make it a monthly recurrence. You can look forward to new "Week of Meals" recipes the first Sunday of each month. Each will be brought to you by SoCal chefs, food bloggers, cookbook authors and cooks of all stripes, with the intent to show you how they get dinner on the table quickly and easily without sacrificing flavor. Newsletter Get our new Cooking newsletter. You may occasionally receive promotional content from the Los Angeles Times. Our next installment of recipes comes from food blogger and author Jonathan Melendez. His recipes use inventive mash-ups and fun spins on classics to give you dishes that are new and approachable and, best of all, really, really tasty. He uses frozen green peas to bump up the nutritional value and bright color of pan-fried falafels served with a lemony couscous and herby yogurt sauce. Store-bought taco seasoning — an all-in-one workhorse — flavors flat iron steak, grilled to perfection and served with a guacamole that eats like a salad thanks to large chunks of avocado, red onion and tomatoes. And Spanish chorizo and shrimp flavor a quicker-than-takeout fried rice that gives you all the crispy bits you want from traditional paella but in a fraction of the time. Niçoise salad's classic components, using high-quality canned tuna, get tossed in a tart mustard vinaigrette and strewn across warm baked potatoes for a filling weeknight dinner that's ready once the potatoes come out of the oven. And finally, black beans and mushrooms — you can even toss in any straggling veggies in your crisper drawer — come together in an easy quesadilla served with a homemade avocado crema. All the recipes make great use of a small grocery list and save you time at the end of the day when all you want is a delicious meal on your plate with minimal effort. If you'd like to learn more about Week of Meals — how to shop and cook for your family for an entire week without breaking the bank — I will be teaching a virtual cooking class at 6 p.m. on Wednesday, May 12. I'll be talking about how I approach and plan for cooking for the week and will focus on a simple recipe during the class. And, of course, I'll be answering questions from participants. The class is one of the Los Angeles Times' "We Can Teach You That" series and tickets ($10 for subscribers; $20 for general public) can be purchased at Eventbrite.com. Black Bean and Mushroom Quesadillas with Avocado CremaCanned black beans and sliced cremini mushrooms make up the bulk of these quesadillas, but feel free to add any greens or other chopped-and-cooked veggies to the mix to use up anything about to go bad in your fridge at the end of the week. 
(Jonathan Melendez / For The Times) Paella Fried RiceSince it's drier, leftover cooked rice fries up crisp and makes the ideal fried rice. Cured chorizo, shrimp and sweet paprika give this one a paella-like flavor, but you also use linguiça or another cured sausage to give it that characteristic smoky flavor. 
(Jonathan Melendez / For The Times) Niçoise Salad Baked PotatoesChoose the highest-quality canned tuna you can find for the salad in this dish. The salad itself is a great template for other vegetables and meats to pile on a baked potato, so use what you have. Boil the eggs while you're making breakfast in the morning so they're prepared and chilled in time for dinner. 
(Jonathan Melendez / For The Times) Pea Falafel with CouscousFrozen green peas are easy weeknight dinner stalwart and, here, they help bulk out chickpeas and put more greens, along with parsley and mint, into these pan-fried falafel patties. Use cashew or coconut yogurt for the sauce to make the meal vegan. 
(Jonathan Melendez / For The Times) Grilled Steak with Chunky Guacamole SaladGrilled steak is a treat, but when marinated in flavor-packed taco seasoning and sliced, it's a great indulgence for a weeknight meal. The guacamole salad comes together in no time and couldn't be simpler. You can either make it while the steak is marinating or resting so you don't waste a minute of time. 
(Jonathan Melendez / For The Times)  |
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These High-Fiber One-Pot Pasta Recipes Are Gut-Healthy Dinner Winners - Well+Good Posted: 02 May 2021 12:09 PM PDT There's a reason why, in virtually every pantry, you'll find at least one box of pasta. First of all, what's more comforting than a big bowl of noodles at the end of a stressful day? It's also cheap and cooks quickly, which, if you're busy (aren't we all?) is definitely a benefit. On its own, pasta is pretty nutrient-poor. (Unless you go-for an alt-pasta, like chickpea, edamame, or lentil.) But it's actually a cinch to turn it from a carb-heavy meal into a well-rounded one—including really upping the fiber intake. And you can do it without dirtying another dish in the process. Watch the video below to see how to eat pasta every day, according to a registered dietitian: Rounded up here are six, one-pot pasta recipes that are loaded with fiber (not just carbs). Getting enough fiber—a good goal to aim for is 25 grams a day—is key for not only maintaining good digestion, but optimal gut health overall. And as scientific studies have shown, gut health is linked to essentially everything, including brain and immune health. Related Stories  Ready to get cooking? Keep reading to see six one-pot pasta recipes loaded with fiber.
1. One-pot tomato lentil pastaOne easy way to majorly up the fiber in your pasta dinner is to add lentils to the pot. They can cook together and it helps vary the texture, too. This recipe by Pick Up Limes creator and dietitian Sadia Badiei, RD, does exactly that, incorporating a tomato sauce and fresh spinach (for even more fiber). Yields 4 servings Ingredients 1. Add the oil to a large pot on medium-high heat. When hot, add the garlic, onion, bouillon cube, Italian seasoning, and red chili pepper flakes, sautéing for two to three minutes. Add splashes of water as needed to deglaze the pot. Then, add the pasta, pasta sauce, water, cherry tomatoes, lentils, olives, sun-dried tomatoes, and capers. 2. Bring to a gentle simmer and partially cover with a lid. Cook for 10 to 15 minutes on medium heat until pasta is al dente. Check on it every few minutes to stir and ensure the bottom of the pot doesn't burn. 3. When the pasta is al dente, add the spinach and stir, cooking for an additional minute before removing the pot from the heat. 4. Serve it generously into bowls, top with some freshly sliced basil leaves, and enjoy! 
2. One-Pot Farmers' Market PastaAdding lentils to cook with your pasta is one way to up the fiber, but another easy alternative is throwing your favorite veggies in there. It's also the perfect way to use what's in your crisper before it goes bad. Here, View From The Great Island creator Sue Moran shares one of her favorite pasta-and-veggies recipes. Besides the noodles, she incorporates greens, eggplant, asparagus, broccoli, onion, cherry tomatoes, and bell peppers all into the dish. Yields 4–6 servings Ingredients 1. Put everything except the cheese into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring to a boil. If your pasta doesn't fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and continue boiling for about seven to nine minutes, or until the pasta is just al dente. Babysit the pot a little bit to ensure that the pasta doesn't stick. Don't over cook the pasta, there will still be some water left in the pot. 2. Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil. 
3. White Bean PastaWhite beans, spinach, cherry tomatoes…this pasta dish from The Clever Meal creator Katia P is loaded with high-fiber foods. Here's something else that's great about it: it's ready in just 15 minutes. Yields 4 servings Ingredients 1. In a large pot, warm the olive oil over medium heat. Add the garlic and cook for about 45 seconds, or until fragrant. 2. Add chili flakes, paprika, white beans, black pepper, and give a good toss. 3. Stir in the vegetable broth or hot water, salt, and bring to a boil. 4. Add pasta, reduce the heat to medium-low, and cook with the lid on, stirring frequently. The broth should partially cover the pasta; however, add a touch of water if needed just to make sure the pasta doesn't stick to pot. 5. Add fresh spinach in the last two minutes of the cooking time, a handful at a time, and cherry tomatoes. Stir until the spinach is wilted; it will take about two minutes. 6. Turn the heat off, add grated parmesan cheese and toss until well combined. Taste and adjust the seasoning if needed. 7. Serve hot with more freshly ground black pepper, a drizzle of extra virgin olive oil, and parmesan cheese if desired. Watch the video below to see how to make a gluten-free pasta dinner in 30 minutes: 
4. Creamy Kale PastaThis recipe from Heaven Made Easy creators and registered dietitians, Wendy Lopez, MS, RDN and Jessica Jones, MS, RD, also combines pasta and white beans. It incorporates another high-fiber food as well: kale. Here, the fibrous greens are blended with the beans, milk, Parmesan cheese, and garlic to make a creamy sauce. Yields 4 servings Ingredients 1. Start by blending the kale, milk, white beans, Parmesan, garlic, salt, and pepper in a high-speed blender until you get a smooth sauce. 2. Add the sauce to a medium pot and bring to a light simmer. 3. Cook for five minutes over low heat, stirring frequently until the sauce thickens. Set aside. 4. Add the pasta to a pot of salted boiling water. Boil for 10 minutes without the lid, stirring occasionally. Drain well, and add the pasta to a bowl with the butter. 5. Toss together until all the butter is melted into the pasta. Then add the kale sauce to the bowl, and continue tossing together until the pasta is completely coated with the sauce. Enjoy with your favorite toppings! 
5. One-Pot Pasta With Vegetables and MeatballsBeans strike once again as the high-fiber ingredient in this recipe from Eat. Live. Travel. Write. creator Mardi Michels, but there's another one that's more of a wildcard: squash. One taste of this dish and you'll wonder why you don't pair them together more often. Ingredients 1. Preheat the broiler to 400˚F. 2. Heat the oil in a large, deep oven-safe pot over medium-high heat and sauté the garlic, onion and thyme until the onions are translucent and smelling fragrant. 3. Add the butternut squash cubes and cook for approximately three minutes. 4. Add the meatballs and cook until they are browned all over (they will not be completely cooked at this point), stirring from time to time to make sure they don't stick. 5. Add a splash of chicken stock and scrape the bottom of the pot clean. 6. Add the tomatoes and their juices to the pot along with the rest of the stock. 7. Bring to a boil then add the pasta, stirring to combine well. Make sure the pasta is covered in liquid. 8. Place the lid on the pot and cook for four minutes less than the package directions for the pasta. 9. Remove the lid, add the cherry tomatoes and beans, stirring to combine well. 10. Add the spinach on top of the pot, cover and cook a further four minutes. 11. Sprinkle the cheese on top and place the pot under the broiler for approximately seven minutes until the cheese is browned and the sauce bubbling. 12. Sprinkle with some freshly chopped parsley to serve. Another way to up the fiber in your pasta dinner? Beet noodles! Watch the video below to see how to make them: 
6. One-Pot Pasta and BeansHot cooking tip from Hedi Hearts creator and recipe developer Hedi: Fry a bit of garlic and oil in your pot before adding your pasta (and in this case, beans) to boil. That way, flavor is literally cooked into every bite. Also in this recipe are carrots, celery, tomatoes, and paprika. Ingredients 1. In a large pot, fry the onion, carrot, and celery in a bit of oil until they start to soften. 2. Next, add in garlic and smoked paprika, and stir it all together. 3. Pour in the tinned tomatoes, veggie stock, and the pasta. 4. Cook for around 15 minutes or until the pasta is al dente. Make sure you stir it occasionally and taste to adjust seasoning. 5. Now add in the beans and (if you are using) the spinach and nutritional yeast, and cook for a minute or so. 6. Serve it with some freshly chopped basil. Join Well+Good's Cook With Us Facebook group for more healthy recipe ideas.  |
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